Leeks With Caraway Seeds Food

CABBAGE WITH CARAWAY SEEDS

Cabbage with Caraway Seeds image

Categories Side Quick & Easy Vegan Cabbage Caraway Gourmet Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 6

Ingredients

3 cups thinly sliced cabbage
1/2 teaspoon caraway seeds, toasted lightly
1 tablespoon extra-virgin olive oil
1 scallion, chopped fine
coarse salt to taste
fresh lemon juice to taste

Steps:

In a large saucepan of boiling salted water cook the cabbage for
3 minutes, or until it is just tender, drain it well, and in a bowl toss it with the caraway seeds, the oil, the scallion, the salt, the lemon juice, and pepper to taste.

POTATO LEEK SOUP

Potato Leek Soup image

This is a twist to a classic Potato soup recipe - perfect for fall days! The caraway rye adds a nice touch! Add more pepper to give it a little kick.

Provided by MargieLandis

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 leek, diced
4 russet potatoes, diced
32 ounces chicken stock
3 garlic cloves, chopped
2 teaspoons caraway seeds
black pepper (to taste)
salt (to taste)
milk (may use extra chicken stock instead)
sour cream
chives (to garnish) (optional)

Steps:

Add the first 7 ingredients into a stock pot and bring to a boil.
Cover and simmer for 30- 45 minutes (or until potatoes have fallen apart). Note that the potatoes will have absorbed all of the stock.
Stir to break up potatoes or mash them (will be like a puree).
Add milk to desired consistency (you can use extra chicken stock for a non-dairy alternative).
Serve with a dollop of sour cream and a pinch of chives.

Nutrition Facts : Calories 266.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 6.8, Sodium 342.1, Carbohydrate 49.6, Fiber 5.5, Sugar 6.1, Protein 10.7

LEEKS WITH CARAWAY SEEDS

Leeks With Caraway Seeds image

Provided by Regina Schrambling

Categories side dish

Time 15m

Yield Four to six servings

Number Of Ingredients 6

Ingredients

6 leeks
4 tablespoons ( 1/2 stick) unsalted butter
2 tablespoons caraway seeds, slightly crushed
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 cup dry vermouth

Steps:

Trim the tops and greens off the leeks. Cut the white section in half lengthwise and wash thoroughly under cold running water. Slice diagonally into quarter-inch pieces.
Heat the butter in a medium-sized skillet over medium-high heat. Add the leeks, caraway seeds, salt and pepper and cook until the leeks are soft, about two to four minutes. Add the vermouth, reduce the heat to low and cover the pan. Cook for three to five minutes, until the leeks are tender. Serve immediately.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 280 milligrams, Sugar 4 grams, TransFat 0 grams

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